Saturday, November 15, 2008

Impress them . . .

. . . with this delicious chili! Found this recipe in Bon Appetit magazine. They give credit to JW's Food & Spirits in Grand haven, Michigan. I've made it twice -- it is easy, quick and great!

White Bean & Chicken Chili
6 Servings

This recipe calls for cooked chicken making it a good way to use up leftovers. Just toss the chicken with fresh vegetables and a few other pantry items and you've got yourself a perfect autumn meal.

2 tablespoons olive oil
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
2 tablespoons chopped pickled jalapenos from jar
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 cups low-salt chicken broth
2 15-ounce cans Great Northern beans, drained
1 pound cooked chicken breast, chopped
1/2 cup half and half

Heat oil in large saucepan over medium-high heat. Add celery, onion, bell pepper and jalapeno; saute until beginning to soften, about 4 minutes. Add garlic, chili powder and cumin; saute 1 minute. Add broth and bring to boil. Reduce heat to medium and simmer until vegetables are crisp-tender, about 3 minutes. Add beans, chicken and half and half. Bring to boil, reduce heat to medium and simmer until heated through, about 5 minutes. Season with salt and pepper. Divide among bowls and serve.

*** I would imagine you could use the already-chopped jalapenos that come in a small can. Also I purchase boneless chicken breasts to make this, just cut them up brown in a frying pan before adding them to the chili.



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